Horseradish – How To

Horseradish is a member of the mustard family with a thick white root that when grated provides a condiment with distinctive flavor and heat. Grated horseradish can be used by itself as an accompaniment to prime rib, steak and other meats or it can be blended with lemon juice and mayonnaise to make a somewhat milder and creamier condiment.  It can also be added to sauces, mashed potatoes or potato salad.

Spice up your Thanksgiving cranberry relish this year by trying Mama Stamberg’s recipe below.

When working with horseradish root it is best to wear food handling gloves as you would with hot peppers and keep your eyes and nose an arm’s length away. To prepare horseradish from the raw root remove the outer layer of skin with a paring knife or vegetable peeler.Use a vegetable grater to create raw grated flakes to serve with steaks or roasts.  To create a creamed horseradish, chop the tuber into pieces and place in a food processor. Add either 1 Tbsp of vinegar and a pinch of salt, or 1 Tbsp of lemon juice and 2 – 3 Tbsp of mayonnaise. Blend and transfer the mixture to a jar and store in the refrigerator. Will keep for 3 – 4 weeks.

 

Mama Stamberg’s Cranberry Relish

Ingredients

2 cups whole raw cranberries, washed

1 small onion

3/4 cup sour cream

1/2 cup sugar

2 tablespoons fresh grated horseradish

 

Directions

Grind the raw berries and onion together. (“I use an old-fashioned meat grinder,” says Stamberg. “I’m sure there’s a setting on the food processor that will give you a chunky grind — not a puree.”)

Add everything else and mix.

Put in a plastic container and freeze.

Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. (“It should still have some little icy slivers left.”)

The relish will be thick, creamy, and shocking pink. (“OK, Pepto Bismol pink. It has a tangy taste that cuts through and perks up the turkey and gravy. Its also good on next-day turkey sandwiches, and with roast beef.”)

Makes 1 1/2 pints.

 

Submitted by Peg, information sourced from www.horseradish.org

 

Mama Stamberg’s Cranberry Relish

Ingredients

2 cups whole raw cranberries, washed

1 small onion

3/4 cup sour cream

1/2 cup sugar

2 tablespoons fresh grated horseradish

 

Directions

Grind the raw berries and onion together. (“I use an old-fashioned meat grinder,” says Stamberg. “I’m sure there’s a setting on the food processor that will give you a chunky grind — not a puree.”)

Add everything else and mix.

Put in a plastic container and freeze.

Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. (“It should still have some little icy slivers left.”)

The relish will be thick, creamy, and shocking pink. (“OK, Pepto Bismol pink. It has a tangy taste that cuts through and perks up the turkey and gravy. Its also good on next-day turkey sandwiches, and with roast beef.”)

Makes 1 1/2 pints.

 

Submitted by Peg, information sourced from www.horseradish.org

 

Good Gravy

The key to good gravy is having a decent ratio of fat, flavor, thickener, and liquid.  It’s not rocket science, but it does take a little bit of extra time.  Good gravy is never an afterthought!

If cooking for a crowd, you’ll want to double, triple, or even quadruple this recipe.  There’s nothing worse than running out of gravy.  Well, there are plenty of worse things, but running out of gravy is a real bummer.

Ingredients

  • 1/2 cup fat
  • 1 onion, finely diced
  • 1/2 cup flour
  • optional – 1/2 cup white wine
  • 5 cups stock (I use Better Than Bullion)
  •  salt and pepper to taste
  • optional – finish with 1/3 cup half and half or cream

Directions

Start with the fat from whatever meat you’re cooking.  Pour off some fat if excess or add butter if more fat is needed, so that you have about 8 Tablespoons of fat in your pan.  I use the same pan that I cooked the meat in.  On stove top, over med heat, saute the onions for 10-15 minutes until lightly caramelized.  Reduce heat a bit then sprinkle flour over the fat and cook for about 5 minutes, stirring constantly so that the flour doesn’t burn.

Increase the heat back to medium, and if you wish, add in a bit of white wine, whisking as you let it reduce (or skip this step).  Gradually add the stock, stirring constantly, until the mixture is smooth.  Then bump the heat up a bit and cook for about 10 minutes, whisking constantly, until the gravy has thickened.  Finish with a bit of cream if desired.  Add salt & pepper to taste.

Submitted by Anna

Winter Pesto Recipe

Ingredients

2 ½ cups (packed) mixed fresh local greens (spinach, kale, parsley, Asian Mix, or Braising Mix)

3 cloves garlic

¼ – ½  cup nuts of your choice (walnuts work well)

½  cup grated hard white cheese

1 ½ tablespoons organic lemon juice

½ cup organic olive oil (more or less – to your liking)

1 teaspoon of sea salt

 

Directions

Place the greens, garlic, and nuts in a food processor and chop as fine as possible.  Add the cheese, lemon juice, salt and oil. Continue processing until well blended.

Serve right away or store in the refrigerator for up to 5 days. Freeze for longer keeping.

** Double recipe makes seven 1/3 cup portions that I individually wrap and freeze.

 

Submitted by Pamela, adapted from Smith and Hawken Gardener’s Community Cookbook

TOMATILLO SALSA

INGREDIENTS

 1 ½ pound tomatillos, husks removed, washed and chopped*

 1 large tomato, chopped

 ½ cup chopped white onion

 1 – 2 Jalepeno or Serrano peppers, stemmed, seeded and minced

 2 cloves garlic, peeled and minced

 ½ cup cilantro leaves, chopped

 1 Tablespoon lime juice

 ¼ teaspoon sugar

 Salt to taste

Combine all ingredients and serve with Mexican dishes as a salsa.

*Alternate method: tomatillos may be roasted first then cooled and chopped

Recipe submitted by Peg Gerlock.  This is a traditional Mexican recipe and has been adapted from from several other adaptions.

CHILI VERDE SAUCE

Use this sauce to make green chili enchiladas, or combine with chicken or turkey to make a chili verde stew.

Substitute vegetable broth to make it vegan. This sauce also freezes well.

INGREDIENTS

 2 pounds tomatillos

 1 – 2 jalapeño peppers (depending on how hot you like it!)

 4 cloves garlic, peeled

 1 onion cut in quarters

 3 Anaheim chili peppers

 3 Pablano peppers

 ½ quart chicken broth

 2 tablespoons fresh oregano

 ¼ teaspoon cumin

 1 tablespoon lime juice (optional)

 ¼ cup chopped fresh cilantro (optional)

METHOD

Remove the husks from the tomatillos and rinse off the sticky coating. Cut them in half and place them cut-

side down on a roasting pan lined with foil. Place the jalapeno peppers, garlic, onion and Anaheim peppers in

the pan with the tomatillos and roast at 425° for 25 – 30 minutes.

Meanwhile, char and remove the skin on the three Pablano peppers and remove the seeds.

Let roasted tomatillos cool and then combine with Pablano peppers and all remaining ingredients and blend

in a blender or food processor. Sauce can be stored in the refrigerator for several days or frozen for later use.

Recipe submitted by Peg Gerlock.  This is a traditional Mexican recipe and has been adapted from from several other adaptions.

 

Garlic Scape or Green Garlic Blender Pesto

Ingredients

2 cups green garlic or garlic scapes, cut into 1 inch lengths

2/3 cups olive oil

2 tablespoons nuts (walnuts, pine nuts, or pecans)

2 cloves garlic, crushed or chopped

1 teaspoon salt

2/3 cup freshly grated parmesan

3 tablespoons butter, room temp

1 tablespoon hot water

 

Directions

Blend at high speed, garlic scapes olive oil, nuts, garlic, and salt.

Pour well blended mixture into bowl and beat in cheese by hand.

Once cheese has been evenly incorporated into mixture, beat in the softened butter.

Before spooning the pesto over pasta, add 1 tablespoon of hot water and mix well.

 

Submitted by Anna, adapted from The Classic Italian Cook Book, by Marcella Hazan

 

Kale Pesto

Ingredients

3 cups chopped organic kale

1/2 cup pine nuts (or any nut, really)

Juice from half a lemon

1 (or more if you like garlic-y pesto) Mama Bird garlic clove, smashed

1/4+ cup grated parmesan cheese

Salt & pepper to taste

Organic olive oil, for cooking the kale and to achieve desired consistency of the pesto

 

Instructions

Heat olive oil in a pan over medium heat and sautee the kale and garlic until garlic is brown.

Cool slightly then add all ingredients to blender/food processor and BLEND.  Continue to slowly add oil while blending, until you have reached the desired consistency and texture of the pesto.

Serve in any way you would traditional basil pesto

Enjoy!

Note:  If you want to make extra to freeze, omit the cheese, and add in later, after defrosting and just before serving.

Recipe submitted by Mara, adapted from recipe on Osborne Seed website

 

Two sauces to go over Braising Greens…

Orange Ginger Sauce

ingredients:

1/3 cup butter*

1/3 cup flour*

1 ½ Tbs freshly grated ginger

1 large clove garlic

1 cup milk*

1cup orange juice

1 Tbs soy sauce

pepper to taste

1 tsp grated orange rind

 

directions:

Melt butter.  Add ginger and garlic and saute for a couple of minutes.  Whisk in flour and continue whisking while cooking for 3-4 minutes.  While whisking gradually add milk and continue whisking while cooking on low heat for  5 minutes.  Add remainder of ingredients and cook for an additional 10 minutes while stirring occasionally.  Serve hot over steamed or sauted greens.

 

 

 

 

Egg Sauce

ingredients:

3 Tbs butter*

3 Tbs flour*

2 hard-boiled eggs

1 ½ cup milk*

¼ tsp dry mustard

salt and pepper to taste

¼ tsp horseradish sauce

 

directions:

Melt butter.  Whisk flour in to butter.  Continue whisking while cooking on low heat for 2 minutes.  Puree egg and milk in blender.  Whisk in egg and milk mixture plus remaining ingredients.  Continue whisking while simmering for 8-10 minutes.  Serve hot over steamed or sauteed greens (or fish or potatoes!).

 

 

* Butter can be replaced with coconut oil.  Flour can be replaced with a gluten-free baking mix.  Milk can be replaced with almond milk or unsweetened soy milk.

 

 

 

Adapted from recipes in Moosewood Cookbook by Mollie Katzen

Beet Hummus

1 small roasted beet (roast 2 hours ahead of time)

1 15 oz. can (1¾ cups) cooked chickpeas, mostly drained

zest of 1 large lemon

juice of 1/2 a large lemon

healthy pinches of salt and black pepper

2 large cloves garlic, minced (or less, to taste)

2 heaping Tbsp tahini

1/4 cup extra virgin olive oil

Scrub a small-ish beet well, and remove the 2 ends. Place on aluminum foil, drizzle with olive oil, and wrap the beet up. Roast at 375 for 1 hour. Cool to room temperature.

  • Once     your beet is cooled and peeled, quarter it and place it in your blender or     food processor. Blend until only small bits remain.
  • Add     remaining ingredients except for olive oil, and blend until smooth.
  • Drizzle     in olive oil as the hummus is mixing.
  • Taste     and adjust seasonings as needed, adding more salt, lemon juice or olive     oil if needed. If it’s too thick, add some water.

To serve, garnish with parsley or cilantro and surround with raw veggies or Late July chips! Will keep in the fridge for up to a week.

Submitted by Marie, adapted from minimalistbaker.com